Asparagus Fried Rice

A great way to use up extra rice while enjoying yet more asparagus. I have made this with both tofu and chicken--it's good both ways. Tempeh would work, too.

2-3 Tbsp canola oil
1 14-ounce package extra firm tofu, pressed and cubed OR 1 lb boneless skinless chicken breasts, cubed
6-8 cloves garlic, minced
1-2 Tbsp grated fresh ginger
1 medium onion, sliced lengthwise
3 cups asparagus pieces (about 1-inch lengths)
2 cups cooked brown or white rice, cold
¼ cup soy sauce
1 tsp chili paste
Thai basil or cilantro (optional)

Heat the oil in a wok or large skillet and cook the tofu or chicken. Remove from pan and set aside. Add the garlic, ginger, and onion to the pan, and stir-fry for about 1 minute. Add the asparagus and cook for 1-2 minutes more.

Add the rice and tofu or chicken to the wok and mix with the vegetables. Stir in the soy sauce, chili paste, and basil or cilantro (if using). Make sure everything is well mixed.

Serve hot.

Serves 3-4.